butternut squash orzo

Pureed butternut squash adds nutrition and also a bright, fun color to your dishes. It almost makes you think it&#39;s super cheesy!

Butternut Squash Orzo with Feta and Sage

butternut squash (or bag of cubed butternut squash)

orzo

chicken bullion cubes

butter

shallot (diced)

sage

feta cheese

Salt and pepper

Cut butternut squash in half and remove seeds. Place face down on baking sheet. Add about 1/4" of water to baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is very soft. Cool then peel away outer skin and slice into bite-sized chunks.

While squash is baking, cook orzo according to the package but add chicken bullion to the water for additional flavor. When done, drain and set aside.

In a pan, melt butter and add diced shallots. Cook over medium heat until shallots as transparent. Stir in sage.

Return drained orzo to the pot it cooked in, add in butter and shallots then lightly toss in cubed butternut squash and feta cheese. Add salt and pepper to taste. Transfer to casserole dish and serve warm. Or refrigerate and reheat in oven prior to serving.

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Butternut Squash Orzo with Feta and Sage is a delicious side dish. Or make it a complete meal when you add protein like rotisserie chicken or keep it vegetarian and add tofu or vegan chorizo. Always a surprising crowd favorite and an easy holiday side dish. A butternut squash recipe that's bursting with flavor! Similar to a risotto but easier to cook when you use orzo pasta, this easy side dish only requires 6 ingredients. Goes great with a side of roasted Brussels spouts. Yum!

How to Make Butternut Squash Orzo

Butternut Squash and Black Bean Orzo with Sausage and Spinach is a perfect Autumn dinner packed with veggies and protein. It&#039;s a perfect addition to the holiday menu and is also great for an easy weeknight meal. Simple and flavorful to become your family&#039;s new favorite Fall dinner!

Butternut Squash and Black Bean Orzo with Sausage and Spinach

butternut squash (peeled, seeded, and cubed)

olive oil

salt and pepper

oz sausage (cooked,

oz black beans (canned, rinsed, drained)

spinach

thyme

Preheat the oven to 400 F.

In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.

Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.

Roast in the preheated oven on the middle rack at 400 F for 30 minutes. Remove from oven.

Proceed with the rest of the recipe while you roast the squash.

Roast Butternut Squash

Combine 2 cups of water and 1 cup of orzo in a medium saucepan. Bring to a boil and immediately reduce to medium or medium-low heat.

Cook the orzo for about 10 minutes on medium or medium-low heat, with water visibly simmering, stirring frequently to make sure the orzo doesn&#39;t stick to the bottom of the pan.

Add small amounts of water if the cooking water gets absorbed too quickly. Adjust the heat as you go.

Once the orzo reaches an &quot;al dente&quot; texture, remove the pan from heat, cover it with a lid and let the orzo rest in the residual heat for about 5 minutes, off heat.

Cook pasta

Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet (such as cast iron or stainless steel) on medium heat.

Slice cooked sausage into coins and add to the skillet.

Cook on medium heat for 5 minutes on one side until nicely browned, then flip over and cook for about 3 minutes on the other side.

Cook sausage

Add spinach to the sausage and cook on medium-low heat until wilted.

Add rinsed and drained black beans and cooked orzo (drained of any liquid). Mix to combine. Add roasted butternut squash cubes. Stir everything together carefully.

Season with salt and pepper.

Top with fresh thyme.

Assembly

I made a few tweaks- but overall easy recipe!  I carmelized some onions because I had a bunch to use up.  I also drizzled honey on the butternut squash because it’s cold season here so always trying to squeeze that in.  I get frozen butternut squash and steam it 1/2 way in the microwave and then finish roasting it in the oven- saves time and effort.   I used Amylu Gruyère and artichoke sausages because we are gf and pork free- I also used Barilla orzo.  So I think mine will be more sweet and savory but still love the unique ingredients combo!!

I’m not a great cook, but needed an easy recipe that my hubby would enjoy. He loved it and ate 3 helpings! I gave it 4 stars because I’m not a huge fan of spicy sausage, but overall very yummy!

Wonderful recipe we didn't have cream so we put sour cream in along with Parmesan Romano cheese. Will definitely make this again PS we served it with homemade Rosemary bread

I made this tonight! My husband and I love it! Thank you!

This recipe is amazing.  I honestly wondered about the combination of ingredients but we all loved it.  I used whole wheat orzo.  Instead of peeling and cubing the butternut squash, I cut the squash in half and seeded, then placed cut side down on a  lined pan and roasted at 375 for 40 minutes.  I let it cool slightly then cut the squash into cubes, which came right off the peel.  I used kielbasa and added some heavy cream as suggested.  I also added 1/8 tsp crushed red pepper.  Since I did not have black beans, I substituted dark red kidney beans and they worked just fine.  Grated cheese and additional red pepper were served with this for people to add to taste.  Rave reviews all around, thank you!

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Butternut Squash Orzo with Feta and...

Butternut Squash and Black Bean Orz...

The most viewed butternut squash orzo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine